This dish comes out a couple times a year for our family. Before I met my husband I never knew you could eat corn flakes on top of potatoes; I had only ever eaten it as a cereal. The first time I tried this dish we were having a pool party and we had the pool party spread going on: hamburgers, brats, cucumber salad, chips, dip, veggies and potatoes… with CORN FLAKES?! I thought these people must be crazy but what do I do? This happened within our first year of dating so needless to say I wanted to fit in with the family and kept it cool like I had always been around corn flake potatoes. I took a heaping pile of the potatoes like a champ and asked where the recipe came from and my future mother in law said, “I think I saw it on the back of the bag of potatoes! I can’t recall we loved it so much I jotted it down years ago and we have been making it ever since.”
Isn’t that the story of great recipes? You see it, try it, love it, save it, share it, modify it, and pass it on. The dish carries the memories that were created around it and it evolves with the family. Here is our family’s take on corn flake potatoes; hope you enjoy and create some lovely memories.
Side dish; serves 8 – 12.
- 1 package (32 oz) Ore-Ida frozen diced hash brown potatoes
- 1 can (10 ½ oz) cream of chicken
- 1 cup sour cream
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup finely chopped onion (white or red)
- 1/2 cup melted butter
- Corn flakes to cover the top of pan
Set potatoes out to thaw overnight in refrigerator or at room temperature for a couple hours.
Preheat oven to 400° F. Grease 9 x 13 pan with any non-stick spray or butter.
Dice onion and shred cheese. Melt butter in the microwave or over the stove; butter needs to be just melted.
Mix all ingredients together except for the corn flakes.
Pour mixture into the prepared pan. Crunch up the cornflakes and layer on top of the mixture.
Bake for 45 minutes; serve hot and enjoy!
GREEN IN THE KITCHEN
I try my best to be as green as possible in the kitchen using organic ingredients and using tools that can be handed down through the generations and/or are sustainably made. I am always on the lookout for products that support this vision. Though not perfect I still have tools that are not completely in line with this vision; however, I look forward to taking great care of them and using them as long as possible so they stay out of landfills. Once they have reached their end of life I look forward to introducing an eco-friendly version to the home.
I also look forward to sharing with you what can be composted from each dish so less food waste is sent to landfills. If you have an opportunity to use the unused portions of ingredients in another dish all the better but if you don’t have plans for… let’s say, that whole head of lettuce YOU CAN COMPOST IT!
WHAT CAN BE COMPOSTED FROM THIS DISH?
The onion scraps be composted for sure! Don’t just throw them away to be carried to a landfill with no new purpose. Cut the onion down to help speed up the composting process and to prevent the onion from sprouting in your bin or garden. Onions are known to be a bit acidic so keep that in mind when adding it to your compost. If you are vermicomposting you may want to steer clear of onions as worms don’t like strong odors and therefore won’t consume it. Throw your scraps in your preferred bin and let the composting begin; in a couple months these scraps will have a new purpose and won’t be wasted a landfill.
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